Seviyan (Vermicelli) make up an integral part of Rakshabhandhan celebration in my home. From sweet Seviyan to Seviyan Kheer to even the Namkeen Seviyan (Pulao), we make and love them all.

This year was no exception. I successfully managed to capture pictures to share the very simple yet delectable recipes of all the three varieties of Seviyan I made today.

Raksha Bandhan Special – Seviyan :

Servings: 4 to 6

Difficulty Level: Easy

General Preparation:

To make all the three types of Seviyan (Vermicelli) toast vermicelli in a little amount of ghee, stirring continuously till they turn golden brown and set aside. These can be conveniently divided into three parts (portion depending on your personal preference).

I usually make use of Bambino (brand name) Semolina Vermicelli.  To make the meethi seviyan, I have lately started making use of the handmade vermicelli (sold by a very skilled neighbour). The handmade ones taste the same but are available in whole wheat flour version too (so healthier for kids) besides the usual semolina ones.

Besides being shorter and slightly thicker, they add body to the preparation that adds a ‘bite’ to the recipe.

Namkeen Seviyan or the Vermicelli Pulao :

Ingredients: 

• Vermicelli – 2 cups
• Onion – 1 medium size (finely chopped)
• Garlic – 4 to 6 cloves (optional )
• Ginger – one-inch piece finely chopped
• Tomatoes – 2 to 3 medium diced into rings
• Green Chili – one (optional)
• Moong Dal Mangodi – 1/2 cup
• Peas – 1/2 cup (optional)
• Red Chili Powder – 1/2 Tsp
• Turmeric Powder – 1/2 Tsp
• Salt to taste
• Oil for cooking
• Green Coriander leaves – 1 tbsp finely chopped

Method:

• Toast Vermicelli in a little amount of oil ( toast in ghee if you are making the sweet seviyan too to save on time) stirring continuously till they turn golden and set aside.
• In a thick bottom pan or wok heat one tablespoon oil and toast the Moong Dal Mangodi for 30 seconds and set them aside.
• To the oil now add chopped ginger and chopped onion and whole garlic cloves saute till they become tender and their sides begin to turn golden.
• Now add chopped green chilli, salt, red chilli powder, turmeric powder. Add three cups of water (adjust as per your brand of vermicelli). Add the peas and toasted Mangodi and let the mixture come to a boil keeping it covered till peas and mangodi are almost done.
• Now add the toasted vermicelli and cook with the lid half-open till they are cooked through and all the water has evaporated.
• Serve hot garnished with rings of tomato and green coriander.

Tip: 

If you don’t want to add the Moong Dal Mangodi you can also add chopped button mushrooms. Taste just right and both the ways the recipe is tasty and nutritious for kids as well.

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Meethi Seviyan or Sweet Vermicelli :

Ingredients:

• Vermicelli – 1 to 2 cups (as per liking)
• Cloves – 2
• Cinnamon stick – 1-inch piece
• Green Cardamoms – 3 to 4 (peel and powder the seeds)
• Pistachio and Almond Slivers – 1 tsp each
• Sugar – quarter to half of the amount of vermicelli (as per your liking)
• Ghee – 2 Tsp

Method:

• Toast the vermicelli in a little amount of ghee stirring continuously till they turn golden brown and set aside. Here I have used the hand-made semolina vermicelli.

  

• In a thick bottom pan heat ghee and add cloves, cinnamon stick, powdered green cardamom seeds and stir well for 10 seconds.
• Now add water (less than the amount you use to make savoury seviyan because sugar too will lose water when added) and bring it to boil.
• When the water starts boiling add the toasted vermicelli and cook till 3/4 cooked add sugar. Give it a gentle stir to mix sugar well and let it cook through till all the water has evaporated.
• Serve garnished with slivers of Almond and Pistachios.

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Seviyon ki Kheer :

Ingredients :

• Vermicelli – 1 cup
• Full cream milk – 1 litre
• Sugar – 1/2 cup
• Green Cardamoms – 4 (de-seed them and powder the seeds)
• Saffron strands – a pinch
• Pistachio and Almond Slivers – to garnish

Method:

• Toast the vermicelli in a little amount of ghee stirring continuously till they turn golden brown and set aside.
• In a thick bottom pan heat, the full cream milk stirring continuously till it reduces to 3/4 of its volume.
• Soak the Saffron in one tablespoon of hot milk and set aside.
• Now add the green cardamom powder and sugar to milk and mix well till all sugar has dissolved.
• Now add the toasted vermicelli and gently stir. Cook till vermicelli are just cooked and take the kheer off the heat.
• Now add the Saffron soaked in milk.
• Let it cool and serve garnished with slivers of Almond and Pistachio.

* All these recipes make for delightful festival food that’s equally loved by kids as much as by adults.